Four-Layer Pumpkin Cake

There is a reason this is called a luscious four layer pumpkin cake! The cream cheese whipped cream frosting is perfect between the layers, topped with the caramel sauce - yum!

Photo by Lu H.
Adapted from tasteofhome.com
Layer and layer of pumpkin cake.

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

16

servings

PREP TIME

60

minutes

TOTAL TIME

90

minutes

SERVINGS

16

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    package yellow cake mix, regular size

  • 1

    (15 ounce) can pumpkin, divided

  • 1/2

    cup milk

  • 1/3

    cup oil

  • 4

    eggs

  • 1 1/2

    teaspoons pumpkin pie spice, divided

  • 1

    (8 ounce) package PHILADELPHIA® Cream Cheese, softened

  • 1

    cup powdered sugar

  • 1

    (8 ounce) tub COOL WHIP® Whipped Topping, thawed

  • 1/4

    cup caramel ice cream topping

  • 1/4

    cup chopped PLANTERS® Pecans

Directions

Preheat oven to 350°F. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon pumpkin spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans. Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate any leftovers. Yield: 16 servings.

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